Whiskey-Apple Crumble Pie

This crumble is a thing of beauty. Do you need to read the recipe a few times to figure out what you're getting into -- sure. But it's worth it. And in good news, it freezes well (otherwise we would have eaten the whole thing in one go).

A great recipe. This year I made the filling using this recipe: Classic Apple Pie, by Melissa Clark. https://cooking.nytimes.com/recipes/1022727-classic-apple-pie. From that recipe: I used granny smiths, which did get a bit mushy with all the pre-cooking. Next time I'll go by the apple texture instead of the time in the recipe.

This was quite good. Make sure not to overdue the blind bake (check your pastry edges aren’t too thin!) and read instructions for how much brown sugar goes in the topping carefully (ONLY 1/4 CUP!). Otherwise very tasty, fall forward em dessert. SK all butter really flaky pie dough worked well as base.

Reading the other notes I am most definitely in a minority of one here when I say I did not like this pie. The crust has good flavor but is crumbly and dry, the apple filling didn't taste of whisky at all and compared to other apple pie recipes was just not that good. But the worst part was the crumble topping - so dry, no crunch and so very bland. Definitely not worth the effort in my view.

Reduce bourbon to 1TB. Use ~60% of the crumb topping.

This recipe is just as delicious and a lot easier made up as a crumble with no bottom crust. Just use a ceramic or glass baking dish.

Loved this pie. Pretty simple to make, and not too sweet.

I've made this pie every year for a long time, and it's the best pie I've ever eaten. The apples should be sautéed well and the juices poured or evaporated off. The apples should be good and reduced. You can use a food processor or cut the apples by hand, and the same with the pecans. If the pecans are raw, you should roast them for 10 minutes (no more) before mincing them. Don't do it after. I would suggest printing it out and re-writing it with the amounts ingredients topping vs filling

After years of making fruit pies (doesn't matter if raw, frozen, or par cooked fruit), I always mix in a good 1/3-1/2 cup flour to the filling (or 2x, 3x what the recipe calls for). The flour doesn't impart any flavor after baking and prevents the dreaded runny filling situation. For this recipe, I added about 1/2 cup to the brown sugar/spice mixture that gets blended into the apples. Included zest and juice of half a lemon, to up the tartness. The pie held together and was delicious!

I love this recipe, but admittedly I also love a mountain of crumble and doing fractions while drinking whisky all afternoon. If these are not qualities you seek in an apple pie recipe, then go elsewhere my friend.

Yes, dividing the ingredients would be great. I put all three quarters cup of brown sugar and full tsp of cinnamon in the topping before I realized it was divided. So I mixed some of the topping into the apples . Bad mistake on my part but somehow I missed this detail when I went up to look at the amounts... Pie looks delish and I can't wait for it to get out of the oven. I think it will be fine.

As a last minute dessert I made this as an “apple crisp” without any pie crust. I also modified by reducing the sugar in the filling. It turned out really well!

This was by far the best apple pie I have ever eaten, and I have eaten my fair share of pie in my life !! The addition of cloves and nutmeg ad well as the whiskey elevated this from apple pie to APPLE PIE!!! Plus you can't beat that buttery crunchy from the walnuts ( out of pecans) crumb topping....ala mode with a scoop of vanilla ice cream...welcome to a slice of Heaven!!!

I increased the amount of apples used to 2.5 pounds total and added 1.5 oz of Buffalo Trace instead of the two tablespoons. The flavor was amazing. The crumble top is good. If you didn’t want to make a bottom crust the pie would still stand up.

Use foil to pre bake crust, not parchment. Check all the time